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James Doak cookbook: The art of cookery, circa 1760s
Page 44
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1762 - - Beef Ecarlot take a briscuit of Beef half a pound of course sugar two ounces of bay salt a pound of common salt mix all together and rub the beef lay it in an earthen pan and turn it evry day it may lie a fort night in the pickle then boil it and serve it up either with savoys or a pease pudding a note it eats much finer cold cut into slices and sent to table A leg of mutton a la Hautgout let it hang a fortnight in an in an airy place then have ready some cloves of garlick & stick it all over rub it with peper & salt roast it have some good Gravy and red wine in the dish and send it to table To Roast a
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1762 - - Beef Ecarlot take a briscuit of Beef half a pound of course sugar two ounces of bay salt a pound of common salt mix all together and rub the beef lay it in an earthen pan and turn it evry day it may lie a fort night in the pickle then boil it and serve it up either with savoys or a pease pudding a note it eats much finer cold cut into slices and sent to table A leg of mutton a la Hautgout let it hang a fortnight in an in an airy place then have ready some cloves of garlick & stick it all over rub it with peper & salt roast it have some good Gravy and red wine in the dish and send it to table To Roast a
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